Roasted Celery Root and Carrots with Parsley and Dill
You can never have too many side dish recipes, so give Roasted Celery Root and Carrots with Parsley and Dill a try. For 95 cents per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. One portion of this dish contains about 2g of protein, 14g of fat, and a total of 187 calories. This recipe serves 2. 159 people were impressed by this recipe. This recipe from The Roasted Root requires yellow onion, celery, grapeseed oil, and salt. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and whole 30 diet. All things considered, we decided this recipe deserves a spoonacular score of 97%. This score is super. Try Roasted Celery Root with Cumin and Parsley, Roasted Celery Root and Carrots, and French Lentils With Caramelized Celery Root And Parsley for similar recipes.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 35 minutes
Ingredients:
2 large carrots, peeled and chopped (1 cup)
2 medium celery roots, peeled and chopped (3 cups)
2 teaspoons fresh dill, chopped
1 tablespoon fresh parsley, chopped
2 tablespoons grapeseed oil
2 teaspoons fresh lemon juice
¼ teaspoon salt
½ yellow onion, sliced
Equipment:
mixing bowl
knife
oven
baking sheet
bowl
Cooking instruction summary:
Preheat the oven to 400 degrees F.Scrub the celery root well, and using a sharp knife, carefully cut the skin off. Chop the celery root into to cubes.Rinse the carrots, peel them, and slice them diagonally.In a mixing bowl, toss together the celery roots, carrots, and onion in the grapeseed oil and salt.Spread the veggies on a large baking sheet and roast for 25 minutes. Remove from the oven, stir well, and roast an additional 10 minutes or until roots are browned and fully cooked.Place the veggies in a serving bowl and add the lemon juice, parsley, and dill. Toss everything together and serve.
Step by step:
1. Preheat the oven to 400 degrees F.Scrub the celery root well, and using a sharp knife, carefully cut the skin off. Chop the celery root into to cubes.Rinse the carrots, peel them, and slice them diagonally.In a mixing bowl, toss together the celery roots, carrots, and onion in the grapeseed oil and salt.
2. Spread the veggies on a large baking sheet and roast for 25 minutes.
3. Remove from the oven, stir well, and roast an additional 10 minutes or until roots are browned and fully cooked.
4. Place the veggies in a serving bowl and add the lemon juice, parsley, and dill. Toss everything together and serve.
Nutrition Information:
covered percent of daily need
